Thermal analysis of mixtures of wheat flour and potato starches

Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch...

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Main Authors:	Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura-Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
Format:	Article
Language:	English
Published:	Elsevier Inc. 2008
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf

id	iium-24848
recordtype	eprints
spelling	iium-248482013-01-18T08:27:44Z http://irep.iium.edu.my/24848/ Thermal analysis of mixtures of wheat flour and potato starches Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro QD Chemistry Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly higher than that of the control samples due to the influences of the wheat gluten in the mixtures. r 2007 Elsevier Ltd. All rights reserved. Elsevier Inc. 2008 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf Sarker, Md. Zaidul Islam and Yamauchi, Hiroaki and Matsuura-Endo, Chie and Takigawa, Shigenobu and Noda, Takahiro (2008) Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocolloids, 22 (4). pp. 499-504. ISSN 0268005X http://dx.doi.org/10.1016/j.foodhyd.2007.01.003 doi:10.1016/j.foodhyd.2007.01.003
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro Thermal analysis of mixtures of wheat flour and potato starches
description	Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly higher than that of the control samples due to the influences of the wheat gluten in the mixtures. r 2007 Elsevier Ltd. All rights reserved.
format	Article
author	Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro
author_facet	Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro
author_sort	Sarker, Md. Zaidul Islam
title	Thermal analysis of mixtures of wheat flour and potato starches
title_short	Thermal analysis of mixtures of wheat flour and potato starches
title_full	Thermal analysis of mixtures of wheat flour and potato starches
title_fullStr	Thermal analysis of mixtures of wheat flour and potato starches
title_full_unstemmed	Thermal analysis of mixtures of wheat flour and potato starches
title_sort	thermal analysis of mixtures of wheat flour and potato starches
publisher	Elsevier Inc.
publishDate	2008
url	http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf
first_indexed	2023-09-18T20:37:09Z
last_indexed	2023-09-18T20:37:09Z
_version_	1777409122094809088

Thermal analysis of mixtures of wheat flour and potato starches

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